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1. Place bacon in a dutch oven over medium-high heat; saute 5 minutes or until bacon begins to crisp. Add beef and pork to pan; cook 6 minutes or until partly browned; stirring to crumble. Remove mixture from pan. Add onion, carrot, celery, and garlic; saute 4 minutes. Add tomato paste; saute 1 minutes. Add stock and wine and bring to a boil. Cook 1 minute, scraping pan to loosen browned bits. Return beef mixture to pan; stir in tomatoes, pepper and salt. Cover; reduce heat to low and cook 1 hour, stirring 3 times to prevent sticking.
For slow cooker - do all steps through adding tomatoes in large skillet. Place mixture in slow cooker. Cover and cook on low for 6 hours.
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